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Christmas Funfetti Sheet Cake

A vibrant and flavorful cake perfect for holiday celebrations, this Christmas Funfetti Sheet Cake bursts with joy and nostalgia, making it a festive crowd-pleaser.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 226 grams 2 sticks unsalted butter at room temperature
  • 254 grams 2 cups all-purpose flour
  • 226 grams 2 cups cake flour, sifted
  • 1 teaspoon baking soda
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons fine sea salt
  • 240 grams 1 cup sour cream at room temperature
  • 237 grams 1 cup buttermilk at room temperature
  • 400 grams 2 cups granulated sugar
  • 63 grams ¼ cup + 1 tablespoon light brown sugar lightly packed
  • 4 large eggs at room temperature
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract (optional) if omitted, add 1 extra teaspoon of vanilla
  • 144 grams ¾ cup festive sprinkles plus more for decoration
For the Frosting
  • 113 grams 1 stick unsalted butter at cool room temperature
  • 113 grams ½ cup cream cheese at room temperature
  • 1.5 teaspoons vanilla extract
  • 0.5 teaspoon fine sea salt
  • 500 grams 4 cups powdered sugar sifted
  • 1-2 tablespoons heavy cream or full-fat milk as needed

Method
 

Make the Cake
  1. Preheat your oven to 350°F (175°C). Grease and line a sheet pan with parchment paper for easy removal.
  2. In a mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
  3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and almond extract.
  4. In another bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, and sea salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk and sour cream, beginning and ending with the flour. Mix until just combined.
  6. Fold in the festive sprinkles gently to avoid breaking them.
  7. Pour the batter into the prepared sheet pan and smooth the top. Bake for 25-30 minutes or until a toothpick comes out clean from the center.
  8. Let the cake cool completely in the pan before transferring it to a wire rack.
Make the Frosting
  1. In a large bowl, beat the unsalted butter and cream cheese together until creamy.
  2. Gradually add in the powdered sugar and mix on low speed until combined.
  3. Add the vanilla and salt, then mix until smooth and fluffy. If the frosting is too thick, add heavy cream or milk to reach your desired consistency.

Notes

Store leftover cake in an airtight container at room temperature for up to three days, or refrigerate for about a week. Unfrosted cake can be frozen for up to three months.